Servings: 6
Start to finish: 25 minutes
6 fillets of cod, or other firm fish about 2 pounds total
1 tablespoon reduced sodium soy sauce
1 teaspoon cornstarch
2 teaspoons neutral oil, like grapeseed oil
2 teaspoons sesame oil
8 ounces white mushrooms, sliced
3/4 cup thinly sliced bell pepper (red, orange or yellow preferred)
1/2 cup unsalted peanuts, shelled
1/2 cup chopped green onion
cilantro leaves for garnish, optional
Sauce:
1/3 cup reduced sodium soy sauce
2/3 cup water
3 tablespoons rice wine vinegar
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon grated fresh ginger
4 cloves garlic, minced
1/4-1/2 teaspoon (to taste) red pepper flakes (or Szechuan seasoning, or chili paste)
Heat a large nonstick saute pan on medium high heat. On a cutting board or plate, drizzle the tablespoon of soy sauce over both sides of the cod fillets, and gently pat away the excess with a paper towel. Sprinkle the cornstarch over both sides of the fish, and gently pat away or brush away any excess. (They should barely be dusted with cornstarch.) Place the neutral oil in the pan, and once hot, cook the cod just until golden brown and cooked through, turning once, about 4 minutes per side.
Meanwhile, whisk all the sauce ingredients together in a small bowl and set aside. Remove cod from heat and set aside on a warm plate. Add the sesame oil, mushrooms and sliced peppers to the pan and cook a minute or two until vegetables begin to soften. Add the peanuts and half of the green onion and cook another minute.
Pour all of the sauce ingredients from the bowl into the pan. It will thicken almost immediately. Stir and remove from heat. Spoon the Kung Pao sauce over the fish to serve, and sprinkle with remaining green onion and cilantro, if using.
Nutrition information per serving: 202 calories; 47 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 65 mg cholesterol; 318 mg sodium; 8 g carbohydrate; 1 g fiber; 4 g sugar; 31 g protein.
Melissa d’Arabian, Associated Press
